Skillet Chicken & Sausage Jambalaya

Chicken & Sausage Jambalaya

Skillet Jambalaya

Every southern lady knows that she must have a Jambalaya recipe in her recipe box. It’s a southern staple from Louisiana cooking and when you add it to any table, you have an instant party.

This version takes less than 30 minutes to throw together, and at the end of the night, you only have one skillet to clean!

Skillet Jambalaya

Start by melting a tablespoon of butter in a skillet.

Or oil.

But butter is so good…..I can’t think of one reason to use oil over butter…..

Anywhoo

Skillet Jambalaya

Add chicken and sausage to the skillet oven medium high heat.

Skillet Jambalaya

Cook for 3 to 5 minutes until chicken and sausage are brown.

Skillet Jambalaya

Once the chicken and sausage are brown, but not fully cooked.  Remove the chicken and sausage from the skillet.

Skillet Jambalaya

Add the chopped onion to the skillet, and cook for 1 minute.

Skillet Jambalaya

Sprinkle the onion with thyme, paprika, cayenne pepper and celery seed.  Cook for at least one minute to wake up the spices.  Spices from the pantry bloom when added to fat.

Skillet Jambalaya

Add tomatoes, chicken stock and water.

Skillet Jambalaya

Bring to a boil, and taste for seasoning.  Add salt and pepper if needed.

Skillet Jambalaya

Add chicken and sausage back to the pan. Stir to combine. Sprinkle the rice evenly over the skillet.

Skillet Jambalaya

Cover, and reduce the skillet to low heat. Cook until the rice is tender, about 20 minutes. Remove from heat, and let it stand covered for an additional 10 minutes.

Skillet Jambalaya

Garnish with chopped parsley

Skillet Jambalaya

And….try not to eat the whole skillet.

I promise….it will be really really hard to stop eating it once you get started.

Bon Appetit!

Skillet Chicken & Sausage Jambalaya
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Ingredients

  • 1 tbsp butter
  • 3/4 lb sausage, cut into 1/4 inch thick slices
  • 1 lb chicken, cut into 1/2 inch thick slices
  • 1 large yellow onion, chopped
  • 1 clove garlic, chopped
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 2 tsp cayenne pepper
  • 1/2 tsp celery seed
  • 1 can fire roasted tomatoes
  • 1 1/2 cup white rice
  • 1 1/2 cup chicken stock
  • 1 1/2 cup water

Instructions

Start by melting a tablespoon of butter in a saute pan. Add chicken and sausage to the skillet oven medium high heat. Cook for 3 to 5 minutes until chicken and sausage are brown. Once the chicken and sausage are brown, but not fully cooked. Remove the chicken and sausage from the skillet.

Add the chopped onion to the skillet, and cook for 1 minute. Sprinkle the onion with thyme, paprika, cayenne pepper and celery seed. Cook for at least one minute to wake up the spices. Spices from the pantry bloom when added to fat.

Add tomatoes, chicken stock and water. Bring to a boil, and taste for seasoning. Add salt and pepper if needed. Add chicken and sausage back to the pan. Stir to combine. Sprinkle the rice evenly over the skillet.

Cover, and reduce the skillet to low heat. Cook until the rice is tender, about 20 minutes. Remove from heat, and let it stand covered for an additional 10 minutes.

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